Three Cheese Macaroni
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
large egg⅔ 12-ounce can evaporated whole milk1/4 tsp cayenne pepper1/4 tsp freshly grated nutmegKosher salt and freshly ground black pepper to taste1 cup grated muenster cheese, 4 ounces, plus 4 deli-thin slices 1 ounce⅓ cup grated sharp cheddar cheese, 2 ounces4 tablespoon grated parmesan cheese1 bag frozen cauliflower, cut into small florets1 cup cubed butternut squash3 cup medium pasta shells, 9 ounces
Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl. Toss the grated cheeses in a separate bowl.
Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.
Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.
Toss the pasta in the sauce; season with salt and black pepper. Transfer to a 9x9 glass dish and top with muenster slices. Broil until golden brown, about 5 minutes.
Serving Size: 1/6 of dish, approximately 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user FAELFE.
Bring a large pot of salted water to a boil. Add the cauliflower and cook until almost falling apart, about 7 minutes. Transfer with a slotted spoon to a bowl. Add the pasta to the same water and cook until al dente, about 10 minutes. Drain, reserving 1/4 cup cooking water. Preheat the broiler.
Combine the egg mixture and the grated cheeses in the empty pot and cook over medium-low heat, stirring constantly, until the cheeses melt and the sauce begins to thicken. Remove from the heat and add the cauliflower. Puree with an immersion blender until smooth and light (you can also use a regular blender). Stir in some of the reserved pasta water until creamy.
Toss the pasta in the sauce; season with salt and black pepper. Transfer to a 9x9 glass dish and top with muenster slices. Broil until golden brown, about 5 minutes.
Serving Size: 1/6 of dish, approximately 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user FAELFE.
Nutritional Info Amount Per Serving
- Calories: 364.8
- Total Fat: 15.8 g
- Cholesterol: 75.0 mg
- Sodium: 374.3 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 6.4 g
- Protein: 20.6 g
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